Instructions:

Braising

Braised meats are juicy, flavorful, and tender. Braising, also known as stewing, is a moist-heat, slow-cooking technique that is used to make the most of tougher cuts of meat, such as chuck, round, shank, shoulder, and flank. Meats are sometimes but not always seared before braising to help seal in moisture and flavor and to deepen color. With a pot roast, for instance, you first brown the meat on all sides, over fairly high heat, and then add a bit of water or broth and allow it to stew in its own juices for 2 1/2 to 3 hours. This is how to make it flake-apart tender.